NF94-186 Functions of Baking Ingredients (2024)

FAQs

What are the functions of baking ingredients quizlet? ›

Ingredients will have a number of functions in a recipe, such as adding flavour, colour or texture, or performing a particular purpose, e.g. as a thickener or setting agent. Ingredients may also be selected for their nutritional composition or used for traditional or cultural reasons.

Top/Bottom heating is the most effective setting to use when you are baking or roasting on a single level. The heat is emitted evenly from above and below, making it ideal for baking cakes.

Baking powder is a mixture of baking soda (sodium hydrogen carbonate) and a mild edible acid such as tartaric acid. On heating, the soda reacts with the acid to produce salt, water and carbon dioxide. The carbon dioxide released is responsible for leavening.

Baking is the final stage in creating yeast- and chemically-leavened goods (bread, buns, rolls, crackers) (cakes, cookies). It's a thermal method that involves using an oven to deliver heat to dough pieces via: Through hot surfaces, conduction occurs.

The oven sets and maintains the proper conditions of heat flux, humidity, and temperature to carry out the baking process and the removal of moisture from the products.

Flour lends structure to baked goods, like cakes, biscuits, pastry and bread, with a range in protein content to suit the purpose and desired outcome. Higher-protein flours provide a greater proportion of gluten and a stronger dough for products like bread and the reverse is true for use in cakes and biscuits.

Flour, water, and leavening agents are the ingredients primarily responsible for the characteristic appearance, texture, and flavour of most bakery products. Eggs, milk, salt, shortening, and sugar are effective in modifying these qualities, and various minor ingredients may also be used.

Liquids contribute moistness to the texture and improve the mouthfeel of baked products. When water vaporizes in a batter or dough, the steam expands the air cells, increasing the final volume of the product. Milk contributes water and valuable nutrients to baked goods. It helps browning to occur and adds flavor.

Milk, cream and butter add moisture to the baked product, while yoghurt and sour cream can provide tanginess. Cheese adds flavour and texture to certain dishes like bread and scones.

What are the 5 types of baking? ›

They provide structure, aeration, flavour and moisture. They also tenderise cakes and add colour and nutritive value. Fats and oils Generally, fats are solid while oils are liquid. Fats come from a variety of animals and plants.

Take cakes, for example. Each ingredient has a job to do. Flour provides the structure; baking powder and baking soda give the cake its airiness; eggs bind the ingredients; butter and oil tenderize; sugar sweetens; and milk or water provides moisture.